terrine of confied guinea fowl
| General Recipes
Cooking receipe to make terrine of confied guinea fowl under category General Recipes. You may find some video clips related to this receipe below.terrine of confied guinea fowlladenis8 guinea fowl legscracked black pepperSea salt4 garlic cloves thinly slicedbunch fresh thyme 1L goose fat 8 large sh
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Chocolate Torte
| Low Carb Recipes
Cooking receipe to make Chocolate Torte under category Low Carb Recipes. You may find some video clips related to this receipe below.Ingredients for Torte: 6 egg whites 1/2 teaspoon cream of tartar 1 1/2 cups Splenda 1/4 cup slivered almonds 1 teaspoon almond extract Ingredients for Chocolate Cream
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Brandy Milk Punch
| Drink Master
Cooking receipe to make Brandy Milk Punch under category Drink Master. You may find some video clips related to this receipe below. 1 tsp Powdered Sugar 2 oz Brandy 1 cup MilkShake with ice, strain into collins glass, and sprinkle nutmeg on top.[tubepress mode
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tarragon sauce
| General Recipes
Cooking receipe to make tarragon sauce under category General Recipes. You may find some video clips related to this receipe below.taraggon saucesauce estragonladenis2 medium shallots 30g butter 6 tbspn snipped fresh tarragon 100ml dry white wine 1 tbspn tarragon vinegar 500ml chicken stock 2 tbls d
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Cooking receipe to make Holiday Chocolate Creme Brulee. under category Christmas Recipes. You may find some video clips related to this receipe below.
9 each egg yolks
1 oz. Sugar
3-3/4 cups Heavy cream
5-1/4 oz. Bittersweet chocolate, chopped
1 tsp. Vanilla extract
pinch Salt
Combine sugar and egg yolks — whisk together. Bring the cream, salt and vanilla to a boil and pour over the chocolate in a mixing bowl. Stir until melted. Slowly temper the chocolate/cream mixture into the eggs, whisking well to combine. When all of the chocolate/cream has been incorporated, strain through a fine strainer. Pour the custard into custard cups and bake in a water bath in a 300 F. oven until the custard becomes set. Chill well. To serve sprinkle a fine layer of granulated sugar over the top of each custard and caramelized using a small torch, but a dollop of fresh
whipped cream would be safer.
[tubepress mode=’tag’, tagValue=’Holiday Chocolate Creme Brulee.’]
